Squirrels are great. They offer endless entertainment. They bicker amongst themselves until one falls out of a tree, which is always hilarious. Clumsy squirrels also take spontaneous flights to the ground. Absent-minded squirrels turn into dog chew toys. Public land squirrels end up on my stove top being pan fried. And now, gluttonous squirrels shall be vaulted from a centrifuge.
Karens, cockroaches, and blood parasites will survive the apocalypse. I know this because Fallout told me which bugs will mutate into low-XP enemies. And Hollywood showed me how I’ll die horribly. And Karens will always tell me what I’ve done wrong, and will always exist in some form. If there were a just and loving God, then the bugs would kill the Karens. But there obviously isn’t if the apocalypse were allowed to occur. That would be a vengeful and punishing God. The Old Testament told me that.
Fortunately I live in pre-apocalypse times, so the bugs are smaller. The Karens are more numerous, but I’ll take the tradeoff. Here’s my latest attempts at blood parasite mitigation:
Bacillus thuringiensis subspecies israelensis. I stumbled upon this recently. The concept is as follows: put a bucket of water somewhere, fill it with debris so it mimics the kind of stagnant pools that mosquitoes like to lay their eggs in, and inoculate it with a mosquito dunk, which is a block of dormant bacteria (species mentioned above) that infects and kills insects. The idea is to gradually decimate the local mosquito lineage as they reproduce, with the caveat that the trap should be the only pool of standing water available. Persistence is the key here.
For more immediate needs, I use a fogger. But the compounds it uses are sold very diluted and are more repellent than lethal, obviously targeted to the casual consumer. Instead, I purchased something that’s more of a commercial variant: a standard Pyrethrins/Piperonyl Butoxide mix, as is growing in popularity. As a bonus, it’s considered “safe” for agricultural purposes. The latter chemical disqualifies it from being organic certified, but it’s better in theory than much of the long-living spectracides. And I enjoy seeing cucumber beetles flee in terror. Finger of God indeed.
And lastly, in an attempt to capture adult mosquitos actively searching for blood, there’s the lactic acid-baited UV trap. The bait simulates the smell and CO2 emissions of a human, and upon getting too close the mosquito is pulled into the trap via a fan and held in a basket where it’s exposed to UV light, killing it. This captures a lot of moths as collateral damage, probably more drawn to the UV, but we don’t like those either.
I have it on a smart timer that comes on one hour before sunset, with the goal of starting capture during optimal hunting time, with a dawn shutoff.
Results so far have been encouraging, though gross.
Ewww
The verdict so far? Fewer mosquitoes, but they’re not gone entirely. I think I’d need to get my surrounding neighbors onboard, but I know that’s not going to happen. Regardless, I’ll settle for the net reduction, and hope the remnants are primarily biting the neighbors instead.
A dogger does love a stinky treat. So for a minor project I fried up the salmon skin from the Lox.
They are smelly to the point of nauseating, and apparently so delectable to a furry carnivore that their odor induced uncontrollable salivation onto the kitchen floor. Fantastic. The price of being a dog dad.
I would hazard to say that safe food storage temperatures are general knowledge. If you don’t know what they are, then I’d encourage you to pay more attention to food safety, unless you enjoy full digestive purges:
<0 F for frozen food
>32 to <40 for refrigerator food
But these temperatures are for static storage. 0 F isn’t cold enough for the act of freezing, because it’s too slow and allows big ice crystals to develop in the food during the process. Sure it’ll still be safe to eat, but the quality will suffer. This dilemma has long bothered me as a gardener, hunter, and possessor of meat-cutting skills. How do I freeze that which was never frozen without adversely affecting its cellular integrity?
Vitrification would work, but I’m apparently the first person to ever search the internet for “how to vitrify beef”. So I’m guessing it’s not practical, or perhaps it’s very expensive.
That option ruled out, I’m left with one choice: cool things as quick as possible. I surmise 3 methods:
Flash freezing
Blast freezing
Just freeze things in as low a temperature as possible
I’m not going to source liquid nitrogen, so option 1 is out. Nor will I go buy dry ice every time I want to freeze things. Blast freezers are more assembly line industrial systems, so obviously I’m not going that route either. Which leaves option 3.
Sushi restaurants accomplish option 3 with medical-grade freezers, which get as cold as -123. They also cost thousands, which I didn’t want to spend. But in my searching, I found a growing market for ultra low-temp consumer grade freezers. Apparently enough people wanted these that they’re available for reasonable prices. And so, I got this little number:
Cute, isn’t it? I like the frostbite warning placard.
3.5 cubic feet, with a low temperature setting of -40. Not bad. And after adding some cold packs to stabilize it, and using an expensive thermometer that could actually read temps that low without malfunctioning, it goes even lower.
That’s pretty darn cold.
So far I’ve only used it a couple times, and I haven’t eaten what I froze in it yet, so the verdict is still out. I’m hopeful though. Here’s to some non-mushy frozen food!
I need to track more projects here and philosophize less! And as promised, here’s a project.
My tweeny daughter has aggression issues. And when I was her age I dealt with it by punching brick walls and cutting myself. Fortunately she asked for help in the form of a healthier outlet – a punching bag. I wish I had been able to talk to my own parents about mental problems.
So that’s what I got her. And I went official, UFC brand! Aww yeah. And no sissy 70# bag. No, this is the full 100! Which does limit hanging options, but I figured the I-beam in the basement that holds up the house should be strong enough.
And it also gave me a chance to use my bolt cutter – a tool I had purchased after a prior project involving chain segments. Previously, when I needed chain, I went to the hardware store and had an associate cut me off what I needed, which was an oddly awkward process to watch as they worked that pneumatic crank – equipment somewhat overkill for the rated chain I had selected. Now I can just have them cut one length, or better yet – buy a box pre-measured, and I cut to length on site. No lengthy store interactions, and no guesswork.
It’s also pretty manly to clamp through chain. Something about the raw power and strength of linked metal.
And so, some clamping and carabiners later, we had two sections of 250#-rated chain holding up a sand-filled stress-reliever.
By chance, the chain I selected was identical to what came with the bag.
That’s the appropriate look of anticipation.
It does shake the house a little bit, but I don’t think we’re in any danger of structural failure. A small price.
